Tunisian lentil, chickpea and pumpkin casserole

In an attempt to warm myself up from the inside out earlier in the week, I made this comforting veggie casserole. The recipe is inspired by a recipe in the Maza gourmet foods recipe book. Although they sell spice mixes, I prefer to make my own with the spices in my pantry, googling spice blend recipes and experimenting. I have a few different spice mixes written down in my recipe scrap books now I used all the time, including my own taco mix blend.

I did however buy a jar of preserved lemons from the Maza foods market stall at the Rendelsham village market in February.

Tunisian spice mix 

3 Tablespoons ground coriander
1 1/2 Tablespoons ground cumin
1 Tablespoon caraway seeds
1 Tablespoon sweet paprika
1/2 Tablespoon smoked paprika
2 pinches cayenne pepper

Mix all together. Place in a clean jar, label and keep in the pantry. There's enough of the spice mix to make the following recipe twice. Other than than it's good to use from savoury beef mince to sprinkle over veggies before baking.

How to make Lentil, chickpea and pumpkin casserole

2 tablespoons olive oil
1 onion, finely chopped
3 tablespoons Tunisian spice mix
2 cloves garlic, finely grated
2 cups pumpkin, about 1cm cubes
2 cups water
1 can of crushed tomatoes
1 can of chickpeas
2 cans brown lentils
chopped parsley
half a preserved lemon, washed and chopped finely.


Heat oil over a medium heat and cook onion until soft. Add spice mix and garlic and heat through the spices, while stirring. After a minute, add a little water, a tablespoon, so the spices don't burn.

Add pumpkin, stir, then tomatoes and finally water. Bring to a boil.

Add chickpeas and lentils, stir to combine. Simmer uncovered for about 15 minutes or until the pumpkin is soft and is nice and saucy.

Stir through preserved lemon and parsley.

I like it served with a dollop of natural yogurt and sprinkled with fresh herbs, like parsley, mint or coriander.

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North African veggie casserole

I posted my lunch on Instagram the other day (as I do). Kimmie asked for the recipe, so here it is.

I have blogged the Baharat spice mix before, you can find it by following the link. If you can't be stuffed with that, buy something like Moroccan or Middle Eastern spice blend from the supermarket.

1 can lentils
1 can kidney beans
1 can black beans (Edgell)
1 can diced tomatoes
1 onion, diced
1 clove garlic, finely chopped
2 cups cubed squash
2 celery stalks
1 olive oil
3 Tablespoons Baharat spice mix
1/2 preserved lemon
2 cups water
plain yogurt, mint or coriander to garnish

Heat oil on a medium-high heat, add onion and fry until soft. Add baharat spice mix, garlic and stir for a minute.

Add 3 tablespoons of the water (so the spices don't burn), squash and celery and stir until water is absorbed.
Pour in tomatoes and rest of water. Bring to the boil and reduce heat to medium low.

Add the drained and rinsed lentils and beans. Simmer all ingredients uncovered for 15 minutes or until squash is cooked. I usually leave it until the liquid is thick and saucy.

Finely chop preserved lemon rind and stir into the casserole.

Serve up garnished with a dollop of yogurt and torn up mint leaves or coriander.

• instead of squash, use pumpkin, sweet potato or eggplant
• swap out the lentils or beans for chick peas
• add some chilli for heat
• if you don't have preserved lemon, garnish at the end with lemon zest
• add some finely grated ginger with the spices for a flavour twist

-----Recipe adapted from the Maza recipe booklet-----

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